Russian Beet Salad with a Twist

Ingredients

• 2 medium beets, cooked and diced (300g) 2 medium beets, cooked and diced (300g)
• 2 medium potatoes, cooked and diced (300g) 2 medium potatoes, cooked and diced (300g)
• 2 medium carrots, cooked and diced (200g) 2 medium carrots, cooked and diced (200g)
• 1 small red onion, finely chopped (50g) 1 small red onion, finely chopped (50g)
• 2 pickles, diced (100g) 2 pickles, diced (100g)
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar 2 tablespoons apple cider vinegar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 9g, 1g
• Carbohydrates (total, sugars): 22g, 7g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the diced beets, potatoes, carrots, red onion, pickles, dill, and parsley.
2. 2.
   In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.
3. 3.
   Pour the dressing over the salad and toss gently to combine.
4. 4.
   Allow the salad to marinate in the refrigerator for at least 30 minutes to let the flavors meld together.
5. 5.
   Serve chilled and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Beets — To cook the beets, you can either boil them until tender or roast them in the oven wrapped in foil at 400°F (200°C) for about 45 minutes. Once cooked, allow them to cool before peeling and dicing.
• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes for this recipe as they hold their shape better when cooked. Boil the potatoes until fork-tender, then let them cool before dicing.
• Pickles — Use dill pickles or any other variety you prefer. Make sure to dice them into small pieces to distribute their flavor evenly throughout the salad.

Tips & Tricks

• For added crunch, you can sprinkle some toasted sunflower seeds or chopped walnuts over the salad before serving.
• If you prefer a sweeter flavor, you can add a teaspoon of honey or maple syrup to the dressing.
• Feel free to customize the salad by adding other vegetables such as peas, corn, or bell peppers.
• Make sure to let the salad marinate for at least 30 minutes to allow the flavors to develop fully.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

This beet salad can be served as a refreshing side dish alongside grilled meats or as a light vegetarian main course. It pairs well with crusty bread or as a topping for a bed of fresh greens.

Presentation advice

To enhance the presentation, arrange the salad on a platter and garnish with additional fresh herbs. The vibrant colors of the beets and vegetables will make the dish visually appealing.